Italian Leafy Green Salad

Vegan, Gluten-Free, AIP

Salads capture the essence of summer and are a good way to eat in season. Visit a farmer’s market or produce stand and toss up this Italian Leafy Green Salad. Test out the grapeseed oil. It’s packed with antioxidants and is high in vitamin E, C and beta-carotene. Try it out:

ITALIAN LEAFY GREEN SALAD

Ingredients: (serves 4 – 6)

2 cups romaine lettuce, torn, washed and dried
1 cup escarole, torn
1 cup radicchio, torn
1 cup red leaf lettuce, torn
1/4 cup green onions/scallions, chopped
1/2 red bell pepper, sliced in rings
1/2 green bell pepper, sliced in rings
2 Tablespoons fresh basil, chopped
12 cherry tomatoes
1/4 cup grapeseed or olive oil
1/4 cup balsamic vinegar
2 Tablespoons fresh lemon juice
salt and pepper to taste (omit pepper if AIP)

Instructions:

1. In a large bowl, combine the romaine, escarole, radicchio, red leaf, green onions/scallions, red pepper, green pepper and cherry tomatoes.
2. Whisk together the grapeseed or olive oil, basil, vinegar, lemon juice and salt and pepper.
3. Pour dressing over salad and serve immediately.

Contributed by Teresa Kay-Aba Kennedy.

Teresa Kay-Aba Kennedy is a Harvard Business School-trained Strategist, Mind-Body Expert, Award-Winning Author, Keynote Speaker and Activist.  She is Founder & CEO of Power Living and creator of Elder Dignity.  Selected as a World Economic Forum Young Global Leader, her mission is to unleash human potential and create a more just and sustainable world.